Results 91 to 100 of about 5,698,968 (298)

A Study on the Effect Mechanism of Pectin Modification on the Carrot Cell Wall’s Texture Formation under Ultrasonic and Infrared Drying

Agriculture
The carrot has a high water content, and dehydration is an important means to extend its edible period and reduce storage and transportation costs. In the case of infrared (IR) drying, the porosity of the product is low and the structure is compact; the ...
Kun Gao, Bin Liu, Bengang Wu, Yiting Guo, Chenyu Song, Shenao Nan, Junjun Dai, Yan Shen, Haile Ma   +8 more
doaj   +1 more source

Physicochemical, textural and sensory evaluation of reduced-fat mustard sauce formulation prepared with Inulin, Pectin and β-glucan

Croatian Journal of Food Science and Technology, 2016
Fat plays crucial role in food industry, especially in food emulsions. The aim of the research is to evaluate the influence of fat replacers based on carbohydrate on the some physicochemical, textural and sensory properties of low-fat (LF) mustard sauce.
A. Hosseinvand, Sara Sohrabvandi
doaj   +1 more source

Bread textural properties, pH and total titratable acidity (TTA).

, 2015
aTotal titratable acidity values are given as mL of 0.1 NaOH.Bread textural properties, pH and total titratable acidity (TTA).
Kati Katina (684934), Riikka Juvonen (684936), Qiao Shi (684930), Yaxi Hou (684933), Ndegwa Henry Maina (684932), Ilkka Kajala (684929), Antti Nyyssölä (684931), Maija Tenkanen (684935)   +7 more
core   +1 more source

Morphology, Transport, and Dynamics of Protein Adsorption in Open‐Cell Metal Foam

Advanced Engineering Materials, EarlyView.
Stainless steel (SS) open‐cell foams are shown to adsorb more protein per unit area than previously reported 316L SS and chromium oxide surfaces under static and flow conditions. An integrated approach combining 3D pore imaging, flow simulation, and protein adsorption experiments characterizes the foam’s performance.
Chinmaya Prerana Inguva, Joseph Lavoie, Afsaneh Rabiei   +2 more
wiley   +1 more source

Thermal and textural properties of extruded rice affect its cooking performances and the texture of the steamed extruded rice

Grain & Oil Science and Technology
Extruded rice has increasingly gained popularity in the market due to its convenience and acceptable texture. The objective of this study was to understand how the physicochemical, thermal, and textural properties of the extruded rice affected its ...
Yulong Wang, Lingjie Jiang, Kangru Cui, Zhonghua Gu, Yunfei Yang, Renyong Zhao, Xinwei Wang, Hongxin Jiang   +7 more
doaj   +1 more source

Materials‐Driven Additive Manufacturing for Electrical Machines: Qualification‐Oriented Design Beyond Geometric Freedom

Advanced Engineering Materials, EarlyView.
This perspective reframes additive manufacturing for electrical machines as a qualification‐limited materials and architecture design problem. It links process–structure–property–performance relationships to magnetic, conducting, dielectric, and thermal property windows, highlighting where AM can enable segmented magnetic circuits, permanent magnet ...
Dénes Fodor, Loránd Szabó
wiley   +1 more source

Influence of whey protein concentrate addition on textural properties of corn flour extrudates

Mljekarstvo, 2008
Texture is an important propertiy of extruded snack products, and depended on extrusion process conditions, raw material properties and various ingredients properties as well.
Mladen Brnčić, Damir Ježek, Suzana Rimac Brnčić, Tomislav Bosiljkov, Branko Tripalo   +4 more
doaj  

Enhanced textural properties of milk-low acyl gellan dual gels by exogenous calcium

Applied Food Research
Designing milk protein-hydrocolloids based composite gels is widely accepted strategy to enhance the yogurt texture and stability in the dairy industry. In this study, whole milk and low acyl gellan (LAG) were used to form double network gels induced by ...
Jing Wang, Zuguo Chen, Xi Shu, Yijiao Zou, Xueke Chen, Weibo Zhang, Chong Chen   +6 more
doaj   +1 more source

Modelling Organic Gel Growth in Three Dimensions: Textural and Fractal Properties of Resorcinol–Formaldehyde Gels

Gels, 2020
Tailoring the properties of porous organic materials, such as resorcinol–formaldehyde gels, for use in various applications has been a central focus for many studies in recent years.
Elisha Martin, Martin Prostredny, Ashleigh Fletcher, Paul Mulheran   +3 more
doaj   +1 more source

FastNano Liquid: An Automated Platform for Small‐Angle X‐ray Scattering‐Based Materials Discovery

Advanced Engineering Materials, EarlyView.
We present FastNano Liquid, an automated small‐ and wide‐angle X‐ray scattering platform for the combined synthesis and characterization of (nano)materials. The platform is coupled to varied reactor workflows for both in situ studies of reaction kinetics and ex situ screening of synthesis conditions to support machine learning‐guided exploration ...
Pierre‐Baptiste Flandrin, Émeline Cournède, Jens Krarup, Michael Lesa, Foyzul Hasan, Amandine Séné, Arnaud Lahouati, David Benhaiem, Jérémie‐Luc Sanchez, Simon Delacroix, Thierry Gacoin, Fabienne Testard, Damien Faivre, David Carriere, Corinne Chevallard, Olivier Taché, Mark A. Levenstein   +16 more
wiley   +1 more source